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Ingredientes
- 40 x Wooden skewers 40
- 2 lb Extra large shrimps, cleaned (about 40) 1 kg
- 3 x Cloves garlic 3
- 1 piece fresh ginger root 1, (1"/2.5 cm)
- 1 x Warm chile pepper, seeded and deribbed 1
- 1/4 c. Roots and stems fresh cilantro 50 mL
- 2 Tbsp. Hoisin sauce 25 mL
- 1 Tbsp. Thai fish sauce or possibly soy sauce 15 mL
- 1 Tbsp. Lime juice 15 mL
- 1 Tbsp. Honey 15 mL
- 1 Tbsp. Rice vinegar 15 mL
- 1 tsp Asian sesame oil 5 mL
Direcciones
- Soak wooden skewers in cool water for at least 1/2 hour. Pat shrimps dry.
- In a food processor or possibly blender, place garlic, ginger, chile, cilantro roots and stems (or possibly leaves) and blend to a paste. Blend in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.
- Place shrimps and marinade in a bowl and allow to marinate at least 1/2 hour.
- Remove skewers from water and and thread shrimps on skewers from their head to tail so which shrimps are relatively straight. Have the head of the shrimp almost to the end of the pointed side of the skewer.
- The shrimps can be grilled or possibly broiled ahead and served at room temperature or possibly warmed up. To cook, grill on a barbecue, under the broiler or possibly in a grill pan for a total of 5 to 6 min or possibly till shrimps are pink, opaque and cooked through. Be careful which the skewers don't burn too much. Arrange with skewers pointed out around the dip.
- NOTES : Yields 40 shrimp on skewers
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1045g | |
| Calories 1182 | |
| Calories from Fat 193 | 16% |
| Total Fat 21.54g | 27% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1380mg | 460% |
| Sodium 3256mg | 136% |
| Potassium 1950mg | 56% |
| Total Carbs 49.0g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 27.64g | 18% |
| Protein 187.34g | 300% |
